Lemon Tartlets with Marinated Berries
- For the tartlets
- 200 grams Pastry flour
- 75 milliliters milk
- 15 grams fresh Yeast
- 60 grams sugar
- 50 grams butter
- 2 eggs
- grated zest of 1 lemons
- butter (for molds)
For the tartlets, place flour in a bowl. Heat the milk to lukewarm. Add to the flour with the crumbled yeast and 1 teaspoon of the sugar Mix well, cover and let rise in a warm place for 15 minutes.
Melt the butter. Add remaining sugar, butter, eggs and lemon zest to the flour mixture and mix with the dough hook of a mixer to form a soft dough. Cover and let rise in a warm place for 30 minutes.
Brush 15 small 2.5 cm diameter x 7 cm high (approximately 1-inch diameter x 2 3/4-inch high) fluted ramekins or tartlet pans with butter. Place 1 tablespoon of dough into each ramekin. Bake in preheated 180°C (approximately 350°F) oven for 25 minutes.
For the syrup, boil lemon juice with sugar for 30 seconds. Brush the hot tartlets with lemon syrup. Cool. Toss berries with vanilla sugar and liqueur. Let stand 20 minutes. Serve tartlets with berries and garnish with lemon zest strips.